Griddled pesto vegetables on pitta

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1 hour

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Slow-grilled tomatoes and goats’-milk cheese with tagliatelle

20 minutes

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Scrambled egg and roasted tomato with crispy, smashed avocado-stuffed baguettes

20 minutes

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Rolled leg of lamb with vegetable bake

45 minutes to 1 hour

Anchovy recipes

Pasta with tomato and anchovy sauce

10 minutes

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Spicy tomato granita

Bread recipes

Handmade flatbread with preserved lemon

10 minutes

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Roast tomato soup

30 minutes

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Tostados with prawn ceviche and avocado

10 minutes

Tomato, goats-milk cheese and nectarine salad

Tomato, goats-milk cheese and nectarine salad

By Maranda Engelbrecht

Serves 4

Difficulty Easy

Prep Time 15 minutes

Ingredients

6 ripe tomatoes, sliced
6 ripe nectarines
30 g rocket
200 g goats’-milk cheese
balsamic fig dressing, to drizzle
chives, chopped

Method

On a board or platter, layer the tomatoes, nectarines and rocket.

Top with slices of goats’-milk cheese.

Drizzle with the dressing and scatter with chives.

Per serving: 1226kJ, 12.7g protein, 11.1g fat, 29g carbs

Strawberry tart with lemon posset

Beer-box (braai) platter

Rum-and-raisin rusks

Griddled pesto vegetables on pitta

Egyptian koushari

Tunisian tuna salad

Slow-grilled tomatoes and goats’-milk cheese with tagliatelle

Scrambled egg and roasted tomato with crispy, smashed avocado-stuffed baguettes

Rolled leg of lamb with vegetable bake

Pasta with tomato and anchovy sauce

Spicy tomato granita

Handmade flatbread with preserved lemon

Roast tomato soup

Tostados with prawn ceviche and avocado

Tomato, goats-milk cheese and nectarine salad

Tomato, goats-milk cheese and nectarine salad

Ingredients

Method